For the Yule log, sift the flour, cocoa, salt, baking powder and coffee powder. Set aside.

Beat the eggs until thick and pale - around 3 mins. Add the sugar little at a time beating well. Beat for 4-5 mins until it’s creamy and doubled in volume.

Pour in the vanilla and the oil gradually beating well. Add the dry ingredients and fold together until combined. Pour and level the batter in a lined quarter sheet tray. Bake for 10-12 mins or until it’s done, it’s should feel springy when you touch it.

Dust over icing sugar on a large tea towel and flip over the baked hot sponge. Remove the baking paper and roll into a log while still hot.

To make the filling whip all the ingredients together until combined, set aside.

To make the ganache, heat all the ingredients together except for the chocolate until combined and simmering, take off the heat and add the chocolate, stir well.

Once the cake is cool, unroll it in the tea towel and spread over most of the filling. Using the tea towel roll it back up to make a log. Lighting frost the top with the remaining frosting, pour over the ganache, dust with cocoa powder and allow to chill for 20-30 mins before adding fruit and serving.